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Classic Cheese Crisp

 
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55

Super crispy and cheesy, these are easy to make as a snack or for lunch served with a green salad.

Yield

2

servings

Prep

5

min

Cook

24

min

Ready

29

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

2 each flour tortillas (8 inch)
burrito size
*
2 teaspoons butter
melted
¾ cup mexican cheese
shredded blend (I use Sargento)
*
2 tablespoons jalapeño pepper
pickled, chopped

Directions

Preheat oven to 325℉ (160℃).

Line a large baking sheet with foil or parchment. Place a wire rack on top of it.

Brush each side of each tortilla with a little butter and place them on the wire rack.

Bake for 20 minutes, flipping halfway through.

Remove from oven and top with the cheese. Sprinkle each with half of the chopped jalapenos.

Turn oven to 500 degrees. Bake the topped tortillas another 3 to 4 minutes, until cheese is melted and bubbling (watch so it does not burn).

Cut into wedges and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 35100% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 27mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 3% Vitamin C 4%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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